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Chicken Thighs with Pear & Leek Sauce

Source: © EatingWell Magazine
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Active Time:  35 Minutes
Total Time:  35 Minutes
  4 servings
Here, we combine currant jelly—a tasty “secret” ingredient in rich sauces for game birds or poultry—with a medley of fall flavors, such as pears, walnuts and leeks, to make a quick pan sauce. Serve with quinoa and broccolini.
RECIPE INGREDIENTS
1   large leek, white and light green parts only, thinly sliced
4 teaspoons  extra-virgin olive oil, divided
4   large boneless, skinless chicken thighs (about 1 1/2 pounds), trimmed (see Tip)
3/4 teaspoon  salt, divided
1/2 teaspoon  freshly ground pepper, divided
1   large firm ripe pear, peeled and diced
3/4 cup  reduced-sodium chicken broth, divided
2 teaspoons  cornstarch
2 tablespoons  currant jelly
1/4 cup  chopped walnuts, toasted (see Tip)

Tip: You’ll need about 1 1/2 pounds untrimmed boneless, skinless chicken thighs to serve four people. For recipes that call for one large thigh per person, buy them at the butcher counter; prepackaged thighs vary dramatically in size. Ask for four 6-ounce boneless, skinless thighs. To trim them well, we like to use kitchen shears to snip the fat away from the meat. After trimming, you’ll have four 4-ounce portions. : Toast walnuts in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Chicken Thighs with Pear & Leek Sauce Recipe at Cooking.com
DIRECTIONS
Place sliced leek in a colander; rinse and drain well.


Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Season chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper and cook until golden brown and no longer pink in the center, 4 to 5 minutes per side. Transfer to a plate and tent with foil to keep warm.


Reduce heat to medium and add the remaining 2 teaspoons oil to the pan. Add the leek and cook, stirring, until beginning to brown and soften, about 2 minutes. Add pear and 1/4 cup broth; simmer until the pear is soft and the broth is evaporated, about 2 minutes.


Meanwhile, whisk the remaining 1/2 cup broth and cornstarch in a small bowl. Add currant jelly to the pan and cook, stirring, until melted. Stir in the cornstarch mixture, the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil, stirring, and cook until thickened, about 1 minute. Return the chicken and any accumulated juices to the pan and turn to coat with sauce. Serve sprinkled with walnuts.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 02/01/2009
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Nutrition Facts per Serving
Yield:   4 servings
Calories: 333
Fat. Total: 18g
Protein: 23g
Carbohydrates, Total: 20g
Fat, Saturated: 3g
Fiber: 3g
Cholesterol: 76mg
Sodium: 530mg
% Cal. from Fat: 49%
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